Ingredients
2 tbsp olive oil
Lardoons from 2 strips of bacon
3 oz leeks cut in half moons
2 oz fingerling potatoes, blanched
3 oz shallots, diced
1 oz garlic, diced
1 oz fresh thyme, chopped
1/4 tsp dried bay leaf, chopped
4 fresh shucked Westcott bay oysters
4 oz clam juice
4 oz heavy cream
1/2 tsp sherry vinegar
ProgressionHeat olive oil in a large
pan. Cut lardoons from two strips of bacon and render in the
oil for 2-3 minutes. Add blanched fingerling potatoes and leeks
to the pan, along with shallots, garlic, fresh thyme and dried
bay leaf.
Add the fresh shucked Westcott bay
oysters, clam juice and heavy cream. Simmer for 2-3 minutes.
Now for the secret ingredient--add a
touch of sherry vinegar at the end. The vinegar cuts straight
through the fat of the cream and gives the stew a nice round,
balanced flavor.
Season with salt and fresh cracked
pepper and serve immediately.
Click here to see
Jason's tip
October 2009
